Antioxidants in Cocoa

This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as polyphenols and melanoidins from cocoa beans, and as...

Descripción completa

Detalles Bibliográficos
Otros Autores:	Oracz, Joanna editor (editor), Żyżelewicz, Dorota editor
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	Basel, Switzerland : MDPI - Multidisciplinary Digital Publishing Institute 2021.
Materias:	Research. Biology. Food > Social aspects. cocoa chocolate polyphenols antioxidants melanoidins theobroma cacao L. total phenolic compounds antioxidant capacity metal-chelating ability fourier transform infrared spectroscopy flavan-3-ol procyanidin α-glucosidase melanoidin Maillard reaction (-)-epicatechin borderline hypertensive rats nitric oxide redox balance iron Nrf2 PPAR-γ open field cocoa by-products cherry extract oxidative stress human endothelial cell roasting catechin epicatechin total phenolic content Criollo cocoa kinetic flavonoids cocoa extract ischemia-reperfusion injury apoptosis inflammatory markers conching milk chocolate milk powder protein antioxidant activity solid-liquid kinetic extraction polyphenol oxidase cocoa polyphenols heat treatment enzyme inactivation
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009653987006719